One of the quickest, easiest, and most satisfying meals is the stir fry. It’s so versatile you can add
literally almost any ingredients you have on hand and it will still taste delicious. Because of its flexibility, it’s one of my go to meals for weeknights. Last week, I had chicken and green beans on hand to whip up a tasty stir fry.
For my family, the key basics to any stir fry are:
- Protein – either chicken, pork, beef, shrimp, tofu, etc. Sometimes, you don’t even need a protein. It’s up to you!
- At least one veggie. Again, this depends on your tastes. Maybe you’re a meatitarian, I don’t know. In my opinion the more veggies the better, but it’s usually whatever I have on hand and whatever I need to get out of the refrigerator ASAP.
- Garlic, onion, soy sauce, and black pepper are my staples. Some people prefer to add ginger. We are not that family. I enjoy ginger, but my husband prefers it without.
- Serve it over rice, fried rice, quinoa, even couscous – I won’t judge!
So here we go…
You will need:
1 lb Chicken cut into strips
1 Onion, chopped
1 tbsp Garlic, minced
1/2 tsp Black Pepper
1/4 C Low Sodium Soy Sauce
2 C Green Beans
Heat your skillet or wok on high heat.
1. Add 2 tbsp oil. I like canola or sesame oil for stir frys.
2. Add onion and cook for 2-5 minutes.
3. Add garlic and cook for another minute.
4. Add chicken, season with black pepper and cook until browned (about 3-5 minutes).
5. Add green beans and cook an additional 1-2 minutes.
6.Stir in the soy sauce until fully incorporated and remove from heat.
Serve over jasmine rice.
Optional: Stir in 1 tbsp of Sriracha when adding the soy sauce for more heat.
This is such a flexible recipe, you can have a lot of fun with it. I do always use onion, garlic, and soy sauce, but the protein and veggies will vary.